1 lb. dry navy beans
8 c. water
1 lb. hot Italian sausage links, sliced
1 lg. onion, chopped
1/3 c. green pepper, cut in 1" pieces
4 oz. salt pork, cut up
8 fresh mushrooms, halved
2 bay leaves
1/3 c. catsup
1/3 c. molasses
1 tbsp. dry mustard
1 tsp. salt
2 tsp. crushed oregano
1/2 tsp. pepper
1/4 tsp. garlic salt

Rinse beans; place in large saucepan. Add water. Bring to boil; reduce heat and simmer, covered, for 1 hour. Transfer to bowl; cover and refrigerate overnight. Drain beans, reserving 1 1/2 cups of the liquid. In 4 quart electric slow cooker combine drained beans, sausage, onion, green pepper, salt pork, mushrooms and bay leaves. Blend reserved bean liquid with catsup, molasses, mustard, salt, oregano, pepper and garlic salt; stir into bean mixture. Cover and cook on high heat for 6 hours, or on low heat for 12 hours. Makes 8 servings. Serve over rice and top with a sprinkling of Parmesan.